This recipe comes to you from ‘Raw Food, Real World‘ by Matthew Kenney and Sarma Melngallis. I got into raw foods for a brief time several years back, entertaining the idea of going all the way with it for oh, about a week. I did however learn a ton from this book as the authors have an amazing culinary background that really shines through in their recipes. This particular recipe recently struck me, as I have been seeing recipes for nut butter brownies flying around the web. I realized that this recipe for freezer fudge could easily be turned into brownies by simply adding an egg or two and I was right. I love it when that happens!! Here it is;
Chewy Chocolate Freezer Fudge:
2 cups of nut butter, any kind you like
1/4 cup cocoa powder, sifted
1/4 to 1/2 cup maple syrup, or raw honey
1 heaping tablespoon coconut butter or butter
2 teaspoons vanilla extract
1 teaspoon coarse sea salt, or fine sea salt (whichever you prefer)
In a large bowl, combine the ingredients stirring well. Spoon the mixture into an 8×8 square baking pan lined with parchment paper. Or alternatively you could fill candy molds with the mixture (if you are feeling adventurous). Place some parchment on top of the mixture to press it down evenly. Place in the freezer, remove after an hour or so, flip it out of the pan onto a flat surface and cut into squares. Then store in a container and return to the freezer. The nice thing about this fudge is it’s only ever so slightly sweetened and you really can’t eat too much of it, just one piece will satisfy a craving!
Chocolate Nut Butter Brownies:
1 recipe Chewy Chocolate Freezer Fudge (prior to freezing)
Mix all ingredients together, place in a buttered 8×8 inch baking pan and bake at 350 degrees Fahrenheit for 25 mintues. Remove from oven, let cool 5 minutes. That’s it!!!
Active prep – 5 minutes each recipe
Total time – 35 minutes
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This post contributed to Two for Tuesdays Blog Carnival.